Autumn Vegetable Frittata (Weight Watchers) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3 Ingredients:
1 (15 ounce) container fat free egg substitute |
4 tablespoons grated parmesan cheese |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
1 large zucchini, quartered length-wise, then cut into 1/2-inch chunks |
1 onion, thinly sliced |
1 small red bell pepper, thinly sliced |
1 cup shredded carrot |
2 tablespoons torn fresh mint leaves |
Directions:
1. Preheat the broiler. Whisk the egg substitute, 3 tablespoons of the Parmesan cheese, and the black pepper in a bowl.
2. Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time.
3. Pour in the egg mixture and cook, stirring with heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1 - 2 minutes. Sprinkle the top with the remaining 1 tablespoon parmesan cheese and the mint. Cut into 4 wedges.
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